Beef/Chicken Fajitas Recipe

Tried it? Rate this Recipe:

This recipe for Beef/Chicken Fajitas, by Paul Cormier, is from The Dinner Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

In a large bowl, combine 2 tablespoons oil, lime juice, garlic, cumin, pepper flakes and cilantro; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Drain chicken/beef discarding marinade. In the same skillet, cook chicken/beef over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired. Serves 6.

Personal
Notes:

Personal
Notes:

Paul sometimes added 1/2 of a diced jalapeño instead of the pepper flakes. He also used pre sliced fajita meat or shaved steak. This is our ultimate favorite fajita recipe.

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.